Sopa de hongos

Heat a dry comal or skillet over medium heat. Add the dried arbol chiles and toast for 1-2 minutes, turning frequently, until fragrant but not burnt. Remove from heat and place in a small bowl. Cover the dried arbol chiles with hot water and let them rehydrate for 10-15 minutes.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the white onion and cook until softened and translucent, about 5-7 minutes.

Add the garlic cloves to the pot and cook for another minute until fragrant.